Over the past few years, we have seen Salmonella outbreaks associated with raw breaded chicken (1, 2, 3 ). In fact, FSIS issued an alert after the the Aspen Foods Salmonella-in-breaded chicken outbreak. As was pointed out each time, there are a few issues - 1) the product is frozen, so when the consumer begins with frozen product, they may not cook it long enough in order to achieve the proper internal temperature. Along with this, many people do not use a thermometer in order to ensure that temperature is met, and 2) breaded products often look like they are fully cooked. This is because the par-cooking that sets the breading gives it a finished cooked appearance.
So even though companies may post cooking instructions on the package, there must be controls in place to limit, even to the point of elimination, the risk of Salmonella. This includes controlling Salmonella in the process environment, preventing growth through tight temperature control, and par-frying it well.
National Post
http://nationalpost.com/pmn/news-pmn/canada-news-pmn/7-sickened-by-salmonella-related-to-raw-frozen-breaded-chicken-in-4-provinces/wcm/b6d34f2d-8e03-4289-abac-17a8c7e84dc2
7 sickened by salmonella related to raw frozen breaded chicken in 4 provinces
National Post
http://nationalpost.com/pmn/news-pmn/canada-news-pmn/7-sickened-by-salmonella-related-to-raw-frozen-breaded-chicken-in-4-provinces/wcm/b6d34f2d-8e03-4289-abac-17a8c7e84dc2
7 sickened by salmonella related to raw frozen breaded chicken in 4 provinces